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Tandoori Roasted Chickpea Squash Buddha Bowl

Print Recipe
A healthy bowl of greens, grains and vegetables! Dressed in a easy and delicious tahini dressing. Healthy and satisfying!
Course buddha bowls
Cuisine American, Indian
Keyword avocado, bowl, chickpeas, couscous, greens, kale, roasted, squash, tahini
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 depending
Calories 614
Author Laurie McNamara

Ingredients

FOR THE TANDOORI CHICKPEAS:

FOR THE BUDDHA BOWL:

  • 2 delicata squash seeded and sliced into 1/4 to 1/2-inch rings
  • cups prepared couscous about 1 cup dry- follow package directions to prepare
  • 5 ounces baby kale blend
  • 1 avocados halved, pitted, sliced and remove from skins
  • 1/2 cup raisins
  • 1/4 cup chopped pistachios
  • 4 teaspoons chia seeds

FOR THE TAHINI DRESSING:

  • 1 clove garlic grated (about 1 teaspoon)
  • 5 tablespoons tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 to 4 tablespoons warm water to thin out the dressing
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika

Instructions

FOR THE TANDOOR ROASTED CHICKPEAS:

  • Preheat your oven to 400° and line a rimmed sheet pan with either parchment paper or a silicone baking mat.
  • Drain, rinsed and pat the chickpeas dry with a kitchen towel.
  • Transfer chickpeas to the prepared baking sheet, drizzle with olive oil and toss to coat. Sprinkle with 1/2 teaspoon of kosher salt.
  • Bake in preheated oven for 30-40 minutes or until crispy. Remove and add the roasted chickpeas into a bowl with 1 to 2 teaspoons of the tandoori spice. Toss to coat.

FOR THE BUDDHA BOWL:

  • Place the squash rings onto a rimmed, metal baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Sprinkle with kosher salt.
  • When there is 20 minutes left on the chickpeas, I will slide in the delicate squash. Roast the squash in the lower third of your oven for 10 minutes. Use a spatula to carefully turn the squash rings. Rotate the pan and continue to roast for an additional 10 minutes.
  • Add about 1/4 to a 1/2 cup of couscous into four large pasta bowls. Then divide the squash, kale blend, roasted chickpeas and avocado halves. Garnish with chia seeds, chopped pistachios and raisins.
  • Drizzle the tahini dressing over top and season the Buddha bowl with more salt to your taste.

FOR THE TAHINI DRESSING:

  • In a small bowl combine the garlic, tahini, lemon juice, olive oil and warm water. Season with salt and smoked paprika. Whisk until smooth.

Nutrition

Serving: 1bowl | Calories: 614kcal | Carbohydrates: 74g | Protein: 15g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 336mg | Potassium: 1630mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6883IU | Vitamin C: 84mg | Calcium: 206mg | Iron: 5mg